Pulled pork with Mexican almond mole sauce

Pulled pork with Mexican almond mole sauce

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(6 ratings)

Prep: 20 mins Cook: 2 hrs, 10 mins

Moderately easy

Serves 6
Popular in Mexican cuisine, a mole is a thick sauce with complex flavours. Great help-yourself party food

Nutrition and extra info

  • Only pork can be frozen


  • kcal794
  • fat34g
  • saturates6g
  • carbs84g
  • sugars17g
  • fibre7g
  • protein43g
  • salt3.52g
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  • 1 tbsp vegetable oil
  • 750g trimmed pork shoulder, cut into large chunks
  • 1 tsp tomato purée
  • 200ml hot chicken stock
  • strips of zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the mole sauce

  • 2 onions, cut into chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove
  • 250g pack cherry tomato
  • 2-3 tbsp vegetable oil
  • 2 x 335g packs corn tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 50g flaked almond
  • 50g raisin
  • 2 tsp each ground coriander and cumin
  • 1-2 tsp chipotle paste
  • 25g plain chocolate, finely chopped

For the salsa

  • 200g radish, trimmed and thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 avocado, chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 2 limes



    The same shape, but smaller than…

  • bunch coriander, leaves only
  • 1-2 green chillies, finely chopped

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  1. Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.

  2. Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.

  3. Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.

  4. Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.

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Comments (7)

archangelrich's picture

It's nice. I agree that it was perhaps a little bit too orangey, which hid some of the other flavours, but still very good. My top tip - when it says large chunks - you really do want large chunks. I cut mine a bit too small and shredding the meat drove me to distraction! I wasn't too struck by the salsa though.

hattieuns's picture

Made this recipe for a family dinner along with the chicken and bean enchiladas, both were a big hit! This recipe takes a few hours to prepare but freezes fine so can be made ahead.

katec2's picture

Would've been a lot nicer if it wasn't so orangey. I'd try again with just the zest, no juice.

kathrynandrews's picture

A very tasty dish which freezes very well if you want to make it in batches.

kathrynandrews's picture

Absolutely delicious. A bit of effort to make but well worth it. Freezes incredibly well to.

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Tips (1)

Elbrandito's picture

Actual Hispanic person speaking here: Microwaving tortillas should be a crime. Warm them on a hot non-stick pan stacked two at a time. Brown one side slightly, flip them together over. Flip the now top one so the browned bit is in the middle. Repeat until all four sides are browned. Two at a time means the toasting can happen quickly while warming through the inside of the tortillas. Keep them in foil (or better yet, a tortilla warmer) until all the tortillas you need are ready and serve. It doesn't take long and they taste much much nicer.

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